📝 About This Recipe
Hailing from the historic city of Wuhu in the Anhui province, this legendary dish is a celebration of the 'Hui' culinary tradition of precision and texture. Unlike its Beijing cousin, Wuhu duck is renowned for its incredibly thin, glass-like skin and meat that has been deeply infused with a complex brine of star anise and Sichuan peppercorns. This recipe delivers a multi-sensory experience, combining a succulent, aromatic interior with a golden, shatteringly crisp exterior that defines Chinese gourmet excellence.
🥗 Ingredients
Main Ingredients
- 5-6 pounds Whole Pekin Duck (cleaned, neck and giblets removed)
- 1/4 cup Shaoxing Rice Wine (for rinsing and flavoring)
The Aromatic Brine (Dry Rub)
- 3 tablespoons Kosher Salt (toasted until fragrant)
- 1 tablespoon Sichuan Peppercorns (toasted and lightly crushed)
- 1 teaspoon Five Spice Powder
- 3 whole Star Anise (ground into powder)
- 2 inch piece Ginger (sliced into thin rounds)
- 3 stalks Scallions (bruised)
The Crispy Skin Glaze
- 3 tablespoons Maltose (or Honey) (melted)
- 2 tablespoons Red Rice Vinegar (provides the iconic reddish hue)
- 1/2 cup Hot Water
- 1 tablespoon Light Soy Sauce
For Serving
- 1/2 cup Hoison Sauce (for dipping)
- 1 large Cucumber (julienned)
- 4 stalks Scallions (shredded into brushes)
👨🍳 Instructions
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1
Rinse the duck thoroughly inside and out. Pat it extremely dry with paper towels. Use a needle or a small skewer to prick the skin all over (especially the fatty breast and thighs), being careful not to pierce the meat itself.
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2
In a dry pan over medium heat, toast the salt and Sichuan peppercorns until the salt turns slightly yellow and the aroma is pungent. Mix with five-spice and star anise powder.
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3
Rub the interior of the duck with the toasted spice mix and Shaoxing wine. Stuff the cavity with the ginger slices and bruised scallions. Close the cavity using a metal skewer or by sewing with kitchen twine.
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4
Bring a large pot of water to a rolling boil. Hold the duck by its neck over the sink and carefully ladle the boiling water over the entire skin. The skin will tighten and shrink immediately. Pat dry again.
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5
Whisk together the maltose, red rice vinegar, hot water, and soy sauce to create the glaze. Brush a generous, even layer over the entire duck.
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6
Hang the duck in a cool, airy place (or place on a wire rack over a tray in the refrigerator) for at least 12 hours. This 'air-drying' phase is critical for achieving a crispy skin.
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7
Preheat your oven to 350°F (175°C). Place the duck breast-side up on a roasting rack set inside a roasting pan filled with an inch of water (to prevent drippings from smoking).
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8
Roast for 45 minutes. Carefully flip the duck to be breast-side down and roast for another 30 minutes to ensure even cooking.
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9
Turn the duck breast-side up again. Increase the oven temperature to 425°F (220°C) and roast for the final 15-20 minutes until the skin is deep mahogany and translucent.
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10
Remove from the oven and let the duck rest for at least 15 minutes before carving. This allows the juices to redistribute, keeping the meat moist while the skin remains crisp.
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11
Carve the duck by first slicing off the skin in rectangular pieces, then slicing the meat thinly. Serve immediately while the skin is at peak crunch.
💡 Chef's Tips
The secret to the crispest skin is the drying process; use a hair dryer on the 'cool' setting for 10 minutes if you are short on time. Avoid over-marinating the skin with wet ingredients; the goal is to dehydrate the skin, not hydrate it. If you can't find maltose, honey is a suitable substitute, but maltose provides a more glass-like finish. Ensure the duck is at room temperature for 30 minutes before it hits the oven for even roasting. When pricking the skin, aim for a shallow angle to avoid letting the juices escape the meat and soggying the skin from the inside.
🍽️ Serving Suggestions
Serve with thin steamed lotus leaf buns or Mandarin pancakes. Pair with a crisp, acidic white wine like a dry Riesling to cut through the richness of the duck fat. Accompany with a side of pickled radish or ginger to cleanse the palate. Offer a small bowl of granulated sugar; dipping the extra-crispy skin pieces in sugar is a traditional Wuhu delicacy. A pot of hot Pu-erh or Oolong tea is the perfect traditional beverage to aid digestion.